Too fluffy and soft crust - solutions?
I made a version of Susan's Norwich Sourdough
with a variation of a higher percentage of starter:
400g white (very strong) rather than 450g
60g light rye
250g warm water rather than 300g
280g starter (mix white & rye) rather than 180g
(i.e. same percentages flour and water if you take starter at 100% into account)
1 hour autolyse without salt, 3 S&F at 30min intervals, added salt, S&F to medium windowpane. Left for an hour, S&F then left for 30m. Did a rough shape then left for 30m. Shaped thoroughly then proved (on flat tray) for 2.5 hours (around 21C) - it rose a lot!
Oven was at at least 260C (with tray of boiling water) + sprayed - 5mins at this, turned down to 250C (NB fan oven) for 5m. It was getting very brown so took out tray of water and turned down to 200C for 10mins, then 180C for 20mins, finally 160C for 5mins. (45m total)
It is a good looking loaf, however - the crumb tasted very light and fluffy, whereas I prefer a more chewy crumb. In addition, although the crust is dark, it is quite soft (day 2 as well).
Recommendations please - what should I do to get somewhat chewier crumb? What should I do to get a crispier crust?